Thursday, June 24, 2010

Sinqua & Fish Soup

Sinqua = Chinese Okra = Oyong or Gambas in Indonesian. My grandma used to cook this soup when I was small. I thought of adding fish to get rid of the fish fillet in my freezer. It turned out to be delicious. :)

The ingredients - before the prep

after the prep

Guess whose chubby hand stirring that soup?
It's ready. Thanks you for helping my little chef!

Sinqua & Fish Soup

Printable Recipe
Cook time:
2 medium (or 1 extra large) sinqua, peel and slice - about 1 inch each.
2 carrots, peel and cut into pieces - about 1/2 cm each
10 shrimps, peel and cut into 3 each
10 fish meatballs
1 fish fillet
2 tablespoons fish sauce
2 eggs, lightly beaten
Vermicelli noodle (optional)
4 cloves of garlic - minced
1/2 onion - minced
1/2 can chicken broth
Salt, pepper, sugar - as prefer
Water enough to fill about 2/3 of your pot
2 tablespoon oil
Fried shallot (optional)

Heat the pan, add oil, when the oil is hot add the onion and garlic, stir-fry until fragrant.
Add carrot, chicken broth, and water then cook 'till boil. 
Add the rest of the ingredients except the eggs. Continue to simmer until the sinqua is soft. 
Lastly, slowly pour in the eggs and gently stir until they form. 
Garnish with fried shallot.


  1. So cute little chef stirring, pantesan tambah enak, Ki.

  2. ahh..iyah biasa makan kuah oyong sama misua, nyummm..
    thanks for sharing the recipe, ci! Next time Max masak buat auntie Fonda yah ;)